Method for preparing novel amino acid chelate

Abstract

The invention relates to a method for preparing a novel food additive amino acid chelate, and the method comprises the following steps: acidic amino acid and calcium oxide or calcium hydroxide are chelated in a proper condition to obtain the calcium amino acid chelate; and the calcium amino acid chelate reacts with sulphates of zinc, iron, magnesium, copper, manganese and cobaltic to obtain the corresponding amino acid chelate. The amino acid micro-element chelate produced by the method is characterized in that the products are electric neutrality, do not carry other ions besides amino acid and microelements and have simple process, no environment pollution; the byproduct calcium sulphate is taken as raw auxiliary materials in food and medical fields. Due to the advantages of large dissolubility quality, stable properties, safety and effectiveness and no toxic side effect and the like, the stable amino acid micro-element chelate can bring new commercial opportunities for future healthcare products and medicinal markets.

Description

technical field [0001] The invention relates to a preparation method of a novel amino acid chelate. The specific method is to chelate acidic amino acids with calcium oxide or calcium hydroxide under appropriate conditions to obtain amino acid chelated calcium, and then react amino acid chelated calcium with sulfates of zinc, iron, magnesium, copper, manganese, and cobalt. The corresponding amino acid chelates were obtained. Background technique [0002] Trace element products have gone through three stages of development: the first generation products are inorganic salts, such as ferrous sulfate, copper sulfate, zinc sulfate, etc.; the second generation products are organic acid salts, such as ferrous citrate, fumaric acid Zinc, magnesium lactate, etc., but the above two types of products all have the defect of poor absorption and utilization rate, and there is antagonism between trace elements, so they cannot fully meet the needs of animal growth; There is a big differenc...

AI Technical Summary

Problems solved by technology

The disadvantages of this patent are: 1. There is no specific preparation method and reaction conditions for amino acid chelated calcium, such as temperature, time, etc., and it lacks operability; 2. Glycine and thioamino acid mixture are used as ligands, and the ratio of the two (molar ratio) is too much, and there are more than 10 places in the whole patent application, which is not convenient for actual operation; 3. use calcium chloride CaCl 2 As a calcium source, it will cause the pH value of the solution to decrease (acidity increases) in the chelation process, which is not conducive to the reaction to the direction of generating chelates; at the same time, chloride ions are also difficult to remove, and a large amount of chloride ion Cl will be introduced in the product. - , is not conducive to the health of the human body; 4. In the experiment, it was found that when glycine and thioamino acid were used as ligands to chelate calcium ions, their molar ratio could not reach 2:1, that is to say, there would be a large amount of free Amino acids and calcium ions are present

The weak point of this method is: 1. take ferrous chloride as iron source, will make to introduce a large amount of chloride ions in the product; ferrous carbonate (K sp =2×10 -11 ) is an insoluble salt, and ferrous carbonate is chelated with glycine as an iron source, which will be very slow; 3. the chelate is purified with dehydrated alcohol, not only can not extract all chelates completely, but also will consume a large amount of Ethanol, even if ethanol is recovered, the production cost will be greatly increased; 3. Wash the precipitated extract with methanol, because methanol is more toxic than ethanol, and the boiling point of methanol (65°C) is lower than that of ethanol (79°C). Resulting in a poor operating environment and increased production costs

The weak point of this method is: 1. when preparing chelated calcium, use calcium carbonate and calcium alginate as raw material

The raw materials are all insoluble calcium, the chelation reaction with amino acid is slow, the time is long, and the reaction is not complete

The by-product carbonic acid increases the pH value of the solution, making the chelation reaction unfavorable; 2. In the patent application, the reaction time and reaction temperature are not indicated. In actual production, it cannot be carried out according to the examples listed in the patent Operation; 3. When producing chelates other than chelated calcium, the by-product calcium sulfate is not recovered, which not only pollutes the environment, but also causes waste of resources